Chemical Composition and Antimicrobial Activity of the Essential Oil from Allium hookeri Consumed in Xishuangbanna, Southwest China
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| 作者: | Li R | ||||||||
| 刊物名称: | Natural Product Communications | ||||||||
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| 论文题目英文: | Chemical Composition and Antimicrobial Activity of the Essential Oil from Allium hookeri Consumed in Xishuangbanna, Southwest China | ||||||||
| 年: | Jun 2014 | ||||||||
| 卷: | 9 | ||||||||
| 期: | 6 | ||||||||
| 页: | 863-864 | ||||||||
| 联系作者: | Hu HB | ||||||||
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| 影响因子: | 0.924 | ||||||||
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| 摘要: | The essential oil from the rhizomes of Allium hookeri Thwaites, obtained by simultaneous distillation extraction, was analyzed by GC-MS. Di-2-propenyl trisulfide (31.8%), diallyl disulfide (28.4%), and dipropyl trisulfide (8.4%) were the main constituents among the thirteen identified components. The essential oil showed strong activity against Aspergillus fumigatus and Candida albicans with MIC (the minimal inhibitory concentration) and MBC (minimal bactericidal concentration) values ranging from 32−64 μg/mL. These results suggest that the essential oil from the rhizomes of A. hookeri could be used as a potential antimicrobial ingredient in the food industry. | ||||||||
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